Step 1: Soak Korean Glutinous Rice for 1 to 2 hours. If you're using dried Ginseng, pre-soak for 1 to 2hours.
Step 2: To clean the Chicken, rub inside and skin with Salt then rinse to remove all the Salt. Trim off and discard excess Chicken fatty skin around the chicken neck and bottom for less oily soup.
Step 3: Bring the Water to a boil in a deep pan.
Step 4: Stuff the Chicken Cavity with Korean Glutinous Rice, Red Dates and Garlic. Optional, you can tie (truss) the chicken legs with kitchen twine.
Step 5: Place the Chicken and Ginseng in the simmering Water and cover the pan. Bring it to a boil. Lower the fire and let it simmer for about an hour.
Step 6: Season with Salt to taste.
Step 7: Lastly, when the chicken is cooked, transfer it to a stone serving bowl or claypot or serving bowl. Garnish it with Scallion and serve immediately.